Watercress And Gruyère Soufflé - cooking recipe

Ingredients

3 tbsp butter
1/4 cup all-purpose flour
1 1/4 cups milk
1 bunch watercress, trimmed, finely chopped
3 oz Gruyere cheese, finely grated
3 None eggs, separated
None None mixed greens, to serve

Preparation

Preheat oven to 425\u00b0F. Grease and lightly flour a large souffle dish. Line edge with parchment paper, extending paper 2 inches above rim of dish.
Melt butter over medium-low heat. Add flour and cook for 1-2 mins, until light golden and nutty. Gradually whisk in milk. Add watercress and reduce heat to low. Cook for 6-8 mins, stirring, until sauce bubbles and thickens. Remove from heat. Add 3/4 of the Gruyere and stir until melted. Add egg yolks, 1 at a time, stirring constantly. Season then let cool slightly.
Whip egg whites to stiff peaks. Fold into cheese mixture then transfer to prepared pan. Sprinkle with remaining cheese. Place on a baking tray and cook for 22-25 mins, until risen and golden. Serve immediately with mixed greens.